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No need to go to a restaurant for the fresh taste of fish tacos. Making them at home is quick and easy. Enjoy!
cooking.nytimes.com
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table
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Smooth soup with an elegant herbal flavor.
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Mushrooms lend a rich savory flavor, making this an appealing cool-weather dish.
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Get Green Chili, Bacon and Vodka Cream Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Karen Baar and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brownielike toffee-nut cookies sandwiched around chocolate ice cream.
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Inspired by the classic combination of bagels with lox and cream cheese, this variation uses smoked trout and homemade English muffins.
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Get Ginger Snap Pumpkin Pie with Ginger Cream Recipe from Food Network
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A cool and creamy blend of malt, vanilla ice cream, and graham crackers.
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Hulled yellow mung beans make a very rustic, sweet, and hearty porridge served under salted coconut cream.
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A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.